Ginger Lime Coconut Curry

With the yellow leaves fading and cold air blowing in, there’s nothing I love more than a spicy bowl of curry on a chilly winter night. The flavors or ginger, lime, and cilantro complement each other and make an interesting flavor profile when combined.

Ginger is known to be an anti-inflammatory with lots of antioxidants. A 2013 study also found that ginger may help protect the respiratory system.

A squeeze of lime adds that citrus flavor element as well as loads of vitamin C.

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INGREDIENTS :

  • 1 cup brown rice or quinoa

  • 1 chopped onion

  • 1 tablespoon olive oil

  • 1 tablespoon Thai chili paste

  • 1 teaspoon turmeric powder

  • 1 can coconut milk (full fat)

  • 1 cup vegetable broth

  • 2-3 Tablespoons Thai curry paste - red or green (my favorite)

  • 1 cup chopped carrots

  • 1 cup brocoli

  • 1/2 cup chickpeas

    TOP WITH:

  • 1/2 cup chopped cilantro

  • squeeze of lime


1. Cook the rice or quinoa according to packaging directions.

2. Add the chopped onion to a pan and sauté for 3-5 minutes.

3. Throw in a splash of water to the sauté pan and add the chili paste and turmeric powder.

4. Next, add the broccoli, carrots, chickpeas and ginger to the pan and sauté with the onion for another 5 minutes - or until the veggies are cooked.

5. While veggies are cooking, combine the coconut milk and vegetable broth to a small pot on medium high.

6. Once simmering, add the curry paste and whisk to combine. Add more curry paste if desired.

7. Add the cooked rice to the serving bowls, top with veggies, coconut broth, and cilantro and lime squeeze to finish the dish.

RecipesHillary AtalinaComment